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Roast the tomatoes and half garlic clove at 200°C for 20–25 minutes.
If beets are raw, roast them separately for 30–40 min or use pre-cooked ones.
Blend: roasted tomatoes, beets, garlic, olive oil, salt, and pepper.
Adjust with lemon if needed.
Top with parsley and a drizzle of olive oil before serving.
Serve with oat crackers, bread, or enjoy by the spoonful.